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Meat Loaf with Sauteed Mushrooms Reviews

Meat loaf has been a favorite throughout the century, especially during the 1940s when meat was rationed and ground beef was a bargain cut. We’ve put a contemporary stamp on this suppertime classic by adding lots of caramelized onions.

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Reviews

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3/4

My husband loved this. I also enjoyed it and liked the tomato sauce on top. I'm not sure if caramelizing the onions really has an effect, as I don't think it was much different than other meatloafs. It was very soft and fell apart easily while still warm. I only made this as I was looking for a "main course" with mushrooms, as I had a pound I wanted to use up.

BlueMona
from Montreal, Quebec, Canada
/ 03.24.2015

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This is, and has been for years, my go-to meatloaf recipe. So tasty, and it gets better in the fridge (I make it both for a comfort-food dinner and the sandwiches to follow). I've said goodbye to flour, so now I make this in a loaf pan without the cracker binding and can hardly tell the difference. I also generally substitute the pork for turkey, and that, too, is fine. Great stuff!

jenoudi
from Monterey, CA
/ 11.24.2013

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I have made this recipe several times now and each time my family goes crazy. It is absolutely wonderful. It is a little time consuming but it is worth it.

pkgranade
from So. Cal.
/ 04.28.2010

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I am sorry that there are some that didnt like this recipe. We loved it. My daughter even had second helping. It was a little scary putting in the cider but the outcome was great. Will make this part of a regular menu.

pkgranade
from california
/ 03.30.2009

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Just awful! A lot of steps.. I followed the recipe to a T. It tasted like dirty sweat socks. No one liked it..don't waste your time.

caserta
/ 10.28.2007

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This is a great meatloaf recipe. We've made it many times and it's always loved- even by picky eaters. It is one of our staple recipes.

A Cook
from Houston
/ 04.16.2007

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I hate to rain on everybody's parade but this is TERRIBLE! It has one taste -- vinegar -- and it has a texture that can only be described as toejam. Yuckaroo. I have many more reliable meat loaf recipes that are healthier to boot, and actually taste like, you know . . . meat. In loaf form.

pjcamp1
/ 05.06.2006

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This has to be the best meatloaf I have ever made. In my opinion, meatloaf has to have some type of tomato product so if that is not you thing look elsewhere. Made as per instructions and it was wonderful!

A Cook
from Wilbraham, MA
/ 03.04.2006

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My wife and I love this recipe with the following substitutions:
Use crumbs of Parmesan Garlic Croutons in place of the Saltine crumbs.
Omit the white wine to avoid excessive moisture.
Use Italian stewed tomatoes with excess juice removed then mashed.
Add 2 tbsp of Amore tomato paste.
Use finely grated celery root, 1/2 cup, in place of the celery leaves.
Use a pinch of herbes de Provence in place of oregano.
Cover the loaf with Ferrari's Tomato Basil Sauce before baking.

A Cook
from Rochester, MN
/ 05.05.2005

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I was intriqued by the onions. This dish was a lot of work for the final product. I think there are too many liquids in the recipe. The meat loaf was not dense and had almost a "pudding-like" texture. The flavor was respectable. Prefer my own recipe.